Young vegetable soup

Young vegetable soup

Potage aux primeurs

By
From
Taste le Tour
Serves
4

From Paris – Ile de France

The French adore soup and this sort of vegetable potage is extremely popular in the countryside around the Paris region, where many vegetables for the Parisian market are grown.

Ingredients

Quantity Ingredient
2 medium leeks, at least 1 cup celery leaves or 2 stalks of celery
1/2 cos lettuce
1 1/2 litres chicken broth or chicken stock
1 cup shelled peas
2 tablespoons olive oil
1 tablespoon butter
2 slices bread, cut into 2 cm cubes
4 egg yolks
salt
freshly ground black pepper

Method

  1. Trim and wash the leeks and cut them into thin julienne strips, about 5 cm long.
  2. Shred the celery leaves (or finely slice the stalks, if using). Wash and shred the lettuce leaves.
  3. In a large saucepan, bring the chicken broth to the boil. Add the leeks, celery leaves, lettuce and peas and cook at a low boil for around 15 minutes, or until the vegetables are soft .
  4. Meanwhile, heat the oil and butter in a frying pan and fry the bread cubes until lightly browned.
  5. Place the egg yolks in a mixing bowl and whisk to combine. Slowly pour in about 1 cup of hot liquid from the soup, whisking continuously. Season with salt and pepper.
  6. Pour the egg mixture into the soup (away from the heat), then season to taste. Ladle into deep soup bowls and serve the croutons separately.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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